This Signature Dish Of Chef Dayashankar Sharma Stole The Show

HT City Unwind is the talk of the town and why not? There has been so much to explore, so much fun, laughter, and live cooking sessions hosted by some of our favourite chefs at Slurrp Masterchef Cookout Zone. The event kickstarted on 7th October at Jawahar Lal Nehru Stadium and will end today i.e., on 9th October Sunday. The last two days have been a lifetime experience for many and if you want to be a part of it, don’t miss attending the event today. Believe me, you will regret missing it!

Also Read: HT City Unwind: Chef Tarun Sibal Dishes Exotic Plate At Slurrp Masterchef Cookout

Apart from having over 100 food stalls, amazing music, and awesome vibes, the event also has some amazing live cooking sessions at Slurrp Masterchef Cookout Zone. The first day featured chef Kunal Kapur, chef Nishant Choubey and chef Vaibhav Bhargava while the second day witnessed chef Tarun Sibal and chef Noah Barnes. We are too excited as the third day of India’s biggest food and music festival has already started and there is so much to explore. Today, the Slurrp MasterChef Cookout is all set to witness the presence of chef Harpal Singh, chef Dayashankar Sharma, Chef Saby, Chef Varun Inamdar, and chef Nishant Choubey. Are you excited too for experiencing their live cooking sessions?

Michelin Plate Winner Chef Dayashankar Sharma is a master of subtle, balanced spicing and with plenty of experience in Michelin-starred restaurants under his belt, Dayashankar Sharma cooks regional Indian dishes with panache. Chef Dayashankar Sharma said, “I am so humbled and excited to take my first ever Masterclass in India at The Slurrp app MasterChef zone. I will be cooking one of my signature dishes for all the foodies at the fest”. “After spending so many years in London, elated to cook for my Indian audience. I am cooking Stuffed Goan Fish which is marinated in Indian Spices and stuffed with Pesto. The freshness of basil and the flavour of Indian spices make this dish perfect for any lunch table”, added the chef.

                        Image: Chef Dayashankar Sharma during his live cooking session

Without leaving you confused, let us share with you the exclusive recipe of one of the signature dishes of Michelin Plate Winner Chef Dayashankar Sharma that he chose to cook at the Slurrp MasterChef Cookout Zone. We knew you wanted this!!

Stuffed Goan Fish

Ingredients

• 4 Tilapia Fillets
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp ginger-garlic paste
• 1 lemon juice
• 40 g coconut freshly grated 
• 6 green chilies finely chopped
• 4 garlic cloves crushed 
• 50 g fresh coriander leaves
• 50 g mangoes
• 1 pinch of Sea Salt 
• 50 g Semolina

Coriander Pesto

• 200 g Coriander
• 50 g Pine nuts
• 25 g Clove Garlic
• 25 ml Lemon Juice
• 1tps freshly ground black pepper
• 3-6 Tbsp Water
• 50 ml extra virgin Olive Oil
• Salt to taste
• 1 bunch asparagus, trimmed 
• 1 bunch tender stem broccoli 

Curried Mayonnaise 

• 50 g mayonnaise
• 2 tsp vegetable oil 
• ½ tsp black mustard powder
• ½ tsp garlic finely chopped 
• 1 tsp Green Chili finely chopped 
• 1 tsp Ginger, finely chopped 
• ½ tsp Madras curry powder

Method

• Cut each tilapia fillet in half, then cut a slit into the middle of the piece for stuffing. Rub the fish with turmeric powder, red chili powder, ginger-garlic paste, and a pinch of salt then squeeze over some lemon juice. Set aside for 5 minutes. 
• Meanwhile, place a coconut, green chilies, garlic, coriander, mango, and a pinch of salt in a blender or food processor and blitz until smooth. Carefully stuff this mixture into the center of each fish. 
• Toast the semolina in a hot, dry pan for a few minutes until golden, then tip out onto the plate or tray. Leave to cool slightly, then press both side of each fillet into the semolina to coat. Place in the fridge for at least for 10 minutes. 
• While you wait make the pesto. Place all the ingredients apart from broccoli and asparagus into the food processor or blender and blitz until smooth. Blanch the Broccoli and Asparagus in the boiling water for 3 minutes, then drain and refresh in the ice water, then dress them liberally with the pesto. Set aside. 
• To make the mayonnaise, heat the oil in a pan over medium heat. Add the mustard seeds and as soon as they begin to crackle add the garlic and cook until golden. Add the green chilies and ginger, cook for 1 minute then add curry powder and remove from the heat. Once cool, mix in the mayonnaise, season to taste, and place in a squeezy bottle if you have one. 
• To cook the fish, heat the oil in a large non-stick pan over medium-high heat. Cook the fish on both sides until golden and crisp (around 5 minutes).

It is still not late!! Don't miss the opportunity of meeting your favourite chefs!!